EFK Tested
Erickson Slow Cooker White Chicken Chili
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.

- Prep
- 15 min
- Cook
- 380 min
- Total
- 395 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Add chicken, beans, green chiles, onion, garlic, stock, cumin, oregano, paprika, and salt to slow cooker.
- 2. Cook on LOW 6 hours.
- 3. Shred chicken and return it to the pot.
- 4. Stir in cream cheese and corn; cook 15 to 20 minutes until creamy and hot.
- 5. Finish with lime juice and adjust seasoning.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗